SPAGHETTI AL LIMONE

1 lb spaghetti (457g) 1 garlic clove, for rubbing lemon juice from 2 lemons, freshly squeezed 5 tablespoons extra virgin olive oil (74ml) salt to season 1 cup parmigiano cheese, finely grated (235ml), plus extra for sprinkling a bunch of fresh flat leaf parsley, chopped the zest of 1 lemon, freshly grated

To start your Spaghetti al Limone:

Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking. Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic. Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese. When the spaghetti is al dente­, drain and add to the serving bowl. Mix well. Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately.

Per 4 person